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Posted: 3/29/2022 5:54:12 PM EDT
Recipe is from one of my culinary school chefs. I made this a few times in school and the other night for company and it is so perfectly delicious and pretty much foolproof. Enjoy!
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Posted: 3/29/2022 6:00:14 PM EDT
[#1]
Spaghetti carbonara does not have cream... ever.
Panchetta, 2 egg yolks and 1 whole egg per pound of pasta. Parmasean Regianno or Locatelli pancetta or bacon salt/pepper garlic olive oil. If you want to add peas, prociutto or whatever, that is fine, but cream is a cheat and not real carbonara. |
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Posted: 3/29/2022 6:16:59 PM EDT
[#2]
Quote HistoryQuoted: Spaghetti carbonara does not have cream... ever. Panchetta, 2 egg yolks and 1 whole egg per pound of pasta. Parmasean Regianno or Locatelli pancetta or bacon salt/pepper garlic olive oil. If you want to add peas, prociutto or whatever, that is fine, but cream is a cheat and not real carbonara. I knew I'd get a lecture from someone lol. |
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Posted: 3/29/2022 6:23:21 PM EDT
[#3]
Quote HistoryQuoted: I knew I'd get a lecture from someone lol. Quote HistoryQuoted: Quoted: Spaghetti carbonara does not have cream... ever. Panchetta, 2 egg yolks and 1 whole egg per pound of pasta. Parmasean Regianno or Locatelli pancetta or bacon salt/pepper garlic olive oil. If you want to add peas, prociutto or whatever, that is fine, but cream is a cheat and not real carbonara. I knew I'd get a lecture from someone lol. I spent most of my youth and many years of my adulthood working for a chef from Florence Italy and a graduate from the Culinary Institute of Florence. I’ve made so much carbonara I can do it in my sleep. Lol. Making with cream is a cheat. Instead, reserve a cup of pasta water. Mix the egg, salt pepper and some Parmesan mixture slowly with the hot drained pasta slowly so the eggs don’t turn to scrambled eggs. As You stir, add a bit more Parmesan and add some of the hot past ma water and stir/fold. The cheese will become creamy as if you added cream. But the flavor will be 1000 times better. |
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Posted: 3/29/2022 6:31:14 PM EDT
[#4]
Guanciale.
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Posted: 3/29/2022 6:40:23 PM EDT
[#5]
Quote HistoryQuoted: Guanciale. I love guanciale, but it is hard to find as it won’t be in most stores. Pancetta or bacon is a good substitute. |
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Posted: 3/29/2022 6:57:58 PM EDT
[#6]
Wife uses a bit of parsley and some red pepper flakes.
Getting the right heat mix is critical from what I have seen when she is making it. Oh and never cream |
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Posted: 3/29/2022 7:06:47 PM EDT
[#7]
Quote HistoryQuoted: I spent most of my youth and many years of my adulthood working for a chef from Florence Italy and a graduate from the Culinary Institute of Florence. I’ve made so much carbonara I can do it in my sleep. Lol. Making with cream is a cheat. Instead, reserve a cup of pasta water. Mix the egg, salt pepper and some Parmesan mixture slowly with the hot drained pasta slowly so the eggs don’t turn to scrambled eggs. As You stir, add a bit more Parmesan and add some of the hot past ma water and stir/fold. The cheese will become creamy as if you added cream. But the flavor will be 1000 times better. Of course it's a cheat, they are teaching us how to make money lol. |
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Posted: 3/29/2022 7:13:30 PM EDT
[#8]
Quote HistoryQuoted: Of course it's a cheat, they are teaching us how to make money lol. Quote HistoryQuoted: Quoted: I spent most of my youth and many years of my adulthood working for a chef from Florence Italy and a graduate from the Culinary Institute of Florence. I’ve made so much carbonara I can do it in my sleep. Lol. Making with cream is a cheat. Instead, reserve a cup of pasta water. Mix the egg, salt pepper and some Parmesan mixture slowly with the hot drained pasta slowly so the eggs don’t turn to scrambled eggs. As You stir, add a bit more Parmesan and add some of the hot past ma water and stir/fold. The cheese will become creamy as if you added cream. But the flavor will be 1000 times better. Of course it's a cheat, they are teaching us how to make money lol. With the price of cream, my recipe is cheaper. Lol |
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Posted: 3/29/2022 7:42:46 PM EDT
[#9]
Peas?
Cream? Garlic? That's not carbonara. 
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Posted: 3/29/2022 7:48:08 PM EDT
[#10]
Quote HistoryQuoted: With the price of cream, my recipe is cheaper. Lol I put this up because its foolproof and anyone can get a good result, you getting triggered is the real dish. Thank you for meeting my expectations, Chef. |
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Posted: 3/29/2022 8:23:55 PM EDT
[#11]
Quote HistoryQuoted: I put this up because its foolproof and anyone can get a good result, you getting triggered is the real dish. Thank you for meeting my expectations, Chef. Quote HistoryQuoted: Quoted: With the price of cream, my recipe is cheaper. Lol I put this up because its foolproof and anyone can get a good result, you getting triggered is the real dish. Thank you for meeting my expectations, Chef. Not triggered. Lol. You can make Americanized Tuscan cuisine like everyone else or you can make it right. There are variations sure, but the real way is fast and easy and delivers authentic flavors. Food for thought. |
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Posted: 3/29/2022 10:03:34 PM EDT
[#12]
I was fortunate enough to live in Italy many years ago and had carbonara many times. My Dad gathered recipes from our favorite places in Lazio. Carbonara was one of the best. No cream, no peas. Mine is good but not in same league. Plenty of pepper
Gennaro Contaldo's is authentic https://www.youtube.com/watch?v=dsg5H2TEQXs Fortyseven2n |
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Posted: 3/29/2022 10:30:40 PM EDT
[#13]
Ick. No.
No garlic. Pancetta is fine, but guanciale is better. No cream. ?? Wrong cheese. No peas. ?? Authentic spaghetti carbonara is made with just egg yolks, black pepper, pecorino and guanciale. Quote HistoryQuoted: I love guanciale, but it is hard to find as it won’t be in most stores. Pancetta or bacon is a good substitute. Quote HistoryQuoted: Quoted: Guanciale. I love guanciale, but it is hard to find as it won’t be in most stores. Pancetta or bacon is a good substitute. Guanciale is literally the simplest charcuterie that you can cure and dry at home. Most decent butchers can get you some fresh hog jowls. Equilibrium cure fresh hog jowls with salt, Cure #2, sugar, and pepper. Hang to dry in kitchen for a couple months until ~25-30% weight loss. No need for a humidity/temperature-controlled drying chamber - hog jowls have such a high fat-to-lean ratio that over-drying or case-hardening is rarely an issue. Simple ingredients (weigh in grams for easier math): Fresh, trimmed hog jowls (remove the glands) = 100% 2.25 % salt 0.25 % Cure no. 2 1.5 % sugar .05 % cracked pepper |
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Posted: 3/30/2022 8:24:41 AM EDT
[#14]
Quote HistoryQuoted: Not triggered. Lol. You can make Americanized Tuscan cuisine like everyone else or you can make it right. There are variations sure, but the real way is fast and easy and delivers authentic flavors. Food for thought. Do you really think they didnt teach us the "right"way? If adding cream costs more, what makes it a cheat? Go ahead and tell the class, Karen. |
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Posted: 3/30/2022 8:48:35 AM EDT
[#15]
Quote HistoryQuoted: Do you really think they didnt teach us the "right"way? If adding cream costs more, what makes it a cheat? Go ahead and tell the class, Karen. Quote HistoryQuoted: Quoted: Not triggered. Lol. You can make Americanized Tuscan cuisine like everyone else or you can make it right. There are variations sure, but the real way is fast and easy and delivers authentic flavors. Food for thought. Do you really think they didnt teach us the "right"way? If adding cream costs more, what makes it a cheat? Go ahead and tell the class, Karen. Seriously brother, ease back a bit. I am not attacking you, simply pointing out a common mistake when it comes to tuscan cuisine. Yes, it makes it a bit easier because it cuts out a step that generates the creamy effect without the cream. It is a shortcut that diminishes the flavor of the cheese, egg and meat. That is all. Cream wasn't always as expensive as it is not. Parmesan Reggiano and Locatelli have always been more expensive, but you use less. What I pay for heavy cream now is almost triple what I paid a year ago. A bit of advice from a journeyman chef and catering chef, look for ways to differentiate your menu and grow your recipe database. It will separate you from the herd and drive your career and profits. If you are doing what everyone else does that means that most anyone else can do what you do. That isn't a good place to be if you want to make a living in the culinary world. |
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Posted: 3/30/2022 8:52:37 AM EDT
[#16]
Quote HistoryQuoted: Ick. No. No garlic. Pancetta is fine, but guanciale is better. No cream. ?? Wrong cheese. No peas. ?? Authentic spaghetti carbonara is made with just egg yolks, black pepper, pecorino and guanciale. Guanciale is literally the simplest charcuterie that you can cure and dry at home. Most decent butchers can get you some fresh hog jowls. Equilibrium cure fresh hog jowls with salt, Cure #2, sugar, and pepper. Hang to dry in kitchen for a couple months until ~25-30% weight loss. No need for a humidity/temperature-controlled drying chamber - hog jowls have such a high fat-to-lean ratio that over-drying or case-hardening is rarely an issue. Simple ingredients (weigh in grams for easier math): Fresh, trimmed hog jowls (remove the glands) = 100% 2.25 % salt 0.25 % Cure no. 2 1.5 % sugar .05 % cracked pepper Quote HistoryQuoted: Ick. No. No garlic. Pancetta is fine, but guanciale is better. No cream. ?? Wrong cheese. No peas. ?? Authentic spaghetti carbonara is made with just egg yolks, black pepper, pecorino and guanciale. Quoted: Quoted: Guanciale. I love guanciale, but it is hard to find as it won’t be in most stores. Pancetta or bacon is a good substitute. Guanciale is literally the simplest charcuterie that you can cure and dry at home. Most decent butchers can get you some fresh hog jowls. Equilibrium cure fresh hog jowls with salt, Cure #2, sugar, and pepper. Hang to dry in kitchen for a couple months until ~25-30% weight loss. No need for a humidity/temperature-controlled drying chamber - hog jowls have such a high fat-to-lean ratio that over-drying or case-hardening is rarely an issue. Simple ingredients (weigh in grams for easier math): Fresh, trimmed hog jowls (remove the glands) = 100% 2.25 % salt 0.25 % Cure no. 2 1.5 % sugar .05 % cracked pepper Thank you! I will add this to my list of things to make! 
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Posted: 3/30/2022 12:19:15 PM EDT
[#17]
Quote HistoryQuoted: Yes, it makes it a bit easier because it cuts out a step that generates the creamy effect without the cream. Well sounds like we understand each other then, fantastic. |
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Posted: 4/2/2022 4:49:25 PM EDT
[#18]
Quote HistoryQuoted: I spent most of my youth and many years of my adulthood working for a chef from Florence Italy and a graduate from the Culinary Institute of Florence. I've made so much carbonara I can do it in my sleep. Lol. Making with cream is a cheat. Instead, reserve a cup of pasta water. Mix the egg, salt pepper and some Parmesan mixture slowly with the hot drained pasta slowly so the eggs don't turn to scrambled eggs. As You stir, add a bit more Parmesan and add some of the hot past ma water and stir/fold. The cheese will become creamy as if you added cream. But the flavor will be 1000 times better. Quote HistoryQuoted: Quoted: Quoted: Spaghetti carbonara does not have cream... ever. Panchetta, 2 egg yolks and 1 whole egg per pound of pasta. Parmasean Regianno or Locatelli pancetta or bacon salt/pepper garlic olive oil. If you want to add peas, prociutto or whatever, that is fine, but cream is a cheat and not real carbonara. I knew I'd get a lecture from someone lol. I spent most of my youth and many years of my adulthood working for a chef from Florence Italy and a graduate from the Culinary Institute of Florence. I've made so much carbonara I can do it in my sleep. Lol. Making with cream is a cheat. Instead, reserve a cup of pasta water. Mix the egg, salt pepper and some Parmesan mixture slowly with the hot drained pasta slowly so the eggs don't turn to scrambled eggs. As You stir, add a bit more Parmesan and add some of the hot past ma water and stir/fold. The cheese will become creamy as if you added cream. But the flavor will be 1000 times better. |
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Posted: 4/12/2022 3:48:34 AM EDT
[#19]
That just reads like a fucked up Alfredo recipe. Peas?? WTF?
Carbonara doesn't have cream. Or peas. Pancetta or bacon are acceptable alternatives for guanciale. And I think garlic makes carbonara better, even if it does piss off the purists. But that recipe ain't Carbonara. |
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Posted: 4/12/2022 11:19:43 AM EDT
[#20]
Quote HistoryQuoted: I put this up because its foolproof and anyone can get a good result, you getting triggered is the real dish. Thank you for meeting my expectations, Chef. I think the problem here is that you advertised the content of the thread as "100% authentic spaghetti carbonara" and it isn't. Had you said "100% non-authentic spaghetti carbonara" and went on to explain that it was a cheat you learned in culinary school nobody would have said a thing. But you supposedly learned this in culinary school but didn't learn that the above recipe isn't authentic? It raises questions and criticism when people project something as authentic when it isn't. |
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Posted: 4/12/2022 11:41:43 AM EDT
[#21]
I don’t know from carbonara, I’m a cacio e pepe man myself.
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Posted: 4/12/2022 1:18:17 PM EDT
[#22]
Quote HistoryQuoted: I think the problem here is that you advertised the content of the thread as "100% authentic spaghetti carbonara" and it isn't. Had you said "100% non-authentic spaghetti carbonara" and went on to explain that it was a cheat you learned in culinary school nobody would have said a thing. But you supposedly learned this in culinary school but didn't learn that the above recipe isn't authentic? It raises questions and criticism when people project something as authentic when it isn't. I just changed the title this morning to further irritate the pasta police lol. There is no problem. Try the recipe, it's delicious. |
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Posted: 4/13/2022 8:56:25 PM EDT
[#23]
Quote HistoryQuoted: I just changed the title this morning to further irritate the pasta police lol. There is no problem. Try the recipe, it's delicious. Oh, my bad... So by your own admission you're trolling? |
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Posted: 5/13/2022 1:49:08 PM EDT
[#24]
Pretty tame ragebait.
What culinary school, is this a published recipe? |
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Posted: 5/28/2022 9:26:27 AM EDT
[#25]
Quote HistoryQuoted: I love guanciale, but it is hard to find as it won’t be in most stores. Pancetta or bacon is a good substitute. Quote HistoryQuoted: Quoted: Guanciale. I love guanciale, but it is hard to find as it won’t be in most stores. Pancetta or bacon is a good substitute. late to this thread but you can scoop some at Enzo's in Matthews. They sell slices vacuum sealed. i'm also a no-cream guy but might try Maine's version. As I recall he just graduated culinary school. |
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Posted: 5/29/2022 1:09:13 AM EDT
[#26]
Carbonara is a dish that I frequently rotate into the schedule.
The only ingredients you need are - spaghetti, cooked in salted pasta water - Cup of reserved pasta water - eggs - black pepper - guanciale (I usually don't use this, I prefer thick cut "uncured" bacon with the fat drained since you can get that everywhere) - Pecorino Romano cheese (plus minus Parmigiano reggiano). Technique has already been listed above. But it seems a lot of folks are defaulting to parmesan, when pecorino romano is what really makes the dish. You can cut the pecorino maybe 2:1 with parmesan if the taste is too strong. I don't ever add extra salt because the pork, pasta water and the cheeses are already quite salty. Mixing the eggs, cheese and a little hot water in a separate bowl before adding to the noodles makes it easier not to end up with scrambled egg noodles. Between the bacon, the pecorino and the egg yolks you get a very strong and hearty *pow* that's missing in cream-based recipies. |
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Posted: 6/8/2022 4:22:45 PM EDT
[#27]
Lol, OP calling those who know better than he “triggered”.
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